Themed Image2

Share |

  • Subscribe to Caripoule
    Mauritian Food Blog
    Enter your email address:

    Delivered by FeedBurner

       Madeleine Philippe

Subscribe now to
Madeleine's Newsletter & Mailing List



 Madeleine Philippe
Cancer Foundation (Aus) Inc

Look for Other Recipes on the Menu     

Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Potato Chips
(Pommes Frites) Share 
Air Mauritius
Air Mauritius News & Specials 




  1. medium potatoes (use Bintje, Yukon Gold or Russett Burbank variety)

  2. peanut oil for deep frying

  3. salt and freshly ground black pepper

Fried wedge potatoes 


  1. Start by peeling the potatoes. Cut them in slices 1 cm (3/8″) thick and finally cut them into fries of 1 cm square lengths.

  2. Put the fries in cold water for a few minutes: this washes out much of the starch and tends to make the chips less sticky after the first frying and more crispy after the second. Remove from the cold water and drain.
  3. Dry the fries well in kitchen paper towel before putting them into the oil.
  4. Heat the oil in a hot frying pan or deep fryer to a temperature of 160°C (320°F). Put in a handful of fries: not too many at once because the oil will cool down too much. Fry for a few minutes (4-8 minutes depending on the thickness and the kind of potatoes), stir regularly to prevent sticking. Repeat with the remaining chips.
  5. When the chips are blanched but not cooked to a golden colour, drain and remove the chips from deep fryer. Spread the fries into a large bowl with kitchen paper (or even better on an oven plate) and let them cool down and ’sweat’ for at least 1/2 hour. Repeat with the remaining batches of blanched chips.
  6. Finally reheat the oil in the deep fryer to 190°C (375°F) and fry the blanched chips in batches for 2 minutes or until crispy and golden brown. This way the fries will be crispy on the outside and soft on the inside.
  7. Remove and drain the crispy and golden chips and sprinkle with salt and pepper to taste.
You can access these recipes for your personal use only. 
Madeleine Philippe © 2010 
     Photo Gallery Link
Access Menu Recipes from Mauritius
Access "print enabled" recipes.
Subscription required.
Search for more recipes
Copyright Notice: Please be advised that permission is granted to viewers of these recipe pages to print recipes only for their own personal use. Permission is not given for webmasters of other web sites to copy any of the recipes for redisplay on their web sites. Webmasters are however free to provide links to this recipe page, if they so desire. Permission may be given for the use of  sample recipes for  promotional purposes. Contact Madeleine Philippe with your request.
Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.